Végé Pâté (or Vegetable Spread)

Vege Pate or Vegetable Spread This is another delight that I remember making with my mom as a kid and continued to make through college, university and in my travels. With time, I have improved, perfected and shared this amazing recipe with many friends along the way. Today, I am sharing with you the gluten-free version that I created over time.


This végé pâté, also known as vegetable spread, has the texture of a meat pate but is entirely made of vegetables, seeds and grains. The nutritional yeast, liquid aminos and fresh herb give it a delicious savoury taste. It is filled with vitamins and nutrients. I love to eat it in sandwiches, serve it to accompany a cheese tray or I sometimes eat it as is!

Vege Pate or Vegetable Spread

Vege Pate or Vegetable Spread

Végé Pâté (or Vegetable Spread)
Prep time
Cook time
Total time
This gluten-free vegetable spread is perfect to garnish sandwiches, accompany a cheese tray or to simply be eaten as is.
  • 1 potato
  • 4 carrots
  • 1 onion
  • 1 clove garlic
  • ½ cup sunflower seeds, ground
  • ¼ cup oat flour
  • ¼ cup rice flour
  • ¼ cup tapioca starch
  • ¼ teaspoon xantham gum
  • ½ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¼ cup liquid aminos (or tamari sauce)
  • 1 tablespoon fresh parsley (or 1 teaspoon dry parsley)
  • 1 tablespoon basil (or 1 teaspoon dry basil)
  • ½ teaspoon black pepper, freshly ground
  1. Preheat oven at 350 degrees F.
  2. Peel potato, carrot, onion and garlic.
  3. Chop vegetables in a food processor using the S blade.
  4. Transfer vegetables to a mixing bowl and mix in the rest of the ingredients.
  5. Pour the mixture in baking dish and bake in preheated oven for approximately one hour, or until golden on top.


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